Pork Lo Mein Time: 30 minutes
8 oz pork, tenderloin, boneless chops, whatever
1 onion
2 cloves garlic
1 tsp minced ginger
1/2 green pepper
1/2 head broccoli
1 carrot
4 oz mushrooms
4 oz spaghetti - or about - see technique for measuring pasta
1 tbs sesame oil
1 tbs olive oil
3/4 cup beef stock
1 tbs sherry (optional)
2 tbs cornstarch (Maizena) dissolved in 1 tbs soy sauce plus 1 tbs water
Cook pasta according to package instructions. While pasta cooks: Thinly slice onion. Mince garlic. Mince ginger (peel first). Julienne the pepper and carrots (). Trim and slice mushrooms. Cut broccoli into florets (with some stem). Cut the pork into large bite-size pieces. Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes. Add garlic and ginger and stir-fry another 2 minutes. Remove onions/garlic from pan and set aside. Add sesame oil to pan and heat. Add pork and stir-fry 3 - 5 minutes, until nicely browned. Remove and put with onions. Add broccoli, carrots, mushrooms and pepper to skillet and stir-fry 5 minutes. Return pork, onions, garlic and ginger to pan. Add beef stock, sherry and bring to a boil. Cover, reduce heat and simmer for 5 minutes. Remove cover and add cornstarch mixture and stir until thickened. Add drained spaghetti and toss well to coat. Serve. (If spaghetti doesn't fit into pan, put it into a large bowl and pour pork mixture over top.) Add more soy sauce if desired, according to taste.
Cooking for Two? Or more?
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